Saturday, November 20, 2010

Flautas de Pollo

Chicken Flautas is a great Mexican appetizer! 
     I grew up in a California Mexican restaurant that my grandfather managed.  Taquitos were my favorite snack.  Taquitos were fried corn tortilla flutes stuffed with meat.  Flautas are similar to taquitos.  Flautas are usually made with a fresh flour tortilla.  Both types of flutes are filled with a spicy shredded or chopped meat and served with sauces.  Fresh fried crispy flautas are yummy summer food!
     Recipe:  Place a chicken breast in a sauce pot and cover with water. 
     Add a small handful of coarsely chopped onion.
     Add a small handful of chopped green bell pepper. 
     Add 2 chopped garlic cloves. 
     Slice 2 dried guajillo chiles in half. 
     Remove the seeds and stems.
     Add the guajillos to the pot. 
     Add a small spoonful of ground ancho chile.
     Add a couple pinches of paprika.
     Add a couple pinches of cayenne pepper.
     Add black pepper and sea salt.
     Add 3 pinches of cumin.
     Add 2 pinches of coriander. 
     Bring the liquid to a boil over high heat.
     Reduce the temperature to medium low heat.
     Gently simmer till the chicken breast is tender enough to shred the meat. 
     Remove the chicken breast from the pot.
     Allow the chicken to cool.
     Shred the meat.  (Discard the broth or strain it to use for flavoring rice on another recipe.)
     Place the shredded chicken across the middle of a flour tortilla. 
     Roll the tortilla into a tube or flute shape. 
     Moisten the edge of the tortilla with water to help seal it shut.
     Heat about 4 inches of frying oil in a sauce pot to 360 degrees. 
     Pick up one flauta with metal tongs, holding the tortilla edge shut ,so it will not unroll or open up. 
     Fry the flauta while holding it with the tongs till it gets crisp enough that it will not open up and it remains in a tube shape. 
     Repeat these steps with each flauta. 
     When the flautas are cooked golden crispy brown, set them on a dry towel to remove the excess oil.
     Assembly:  Spoon some tomatillo salsa verde on half of the plate and a dark dried chile sauce on the other half of the plate.  (Canned Mexican sauces are fine for this recipe.  Home made sauces are good too.  I have posted recipe for salsa verde and dried chile hot sauce in this blog.) 
     Set the chicken flautas on the plate. 
     Place a dollop of sour cream on each flauta. 
     Sprinkle thin sliced green onion on the sour cream dollops. 
     Flautas and taquitos are usually served as an appetizer or a light meal.  The mild chile pepper flavored shredded chicken is moist and delicious!  Each bite has a crunch to it.  Flautas are fun to share!  Yum!  ... Shawna

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